Warm Asparagus With A Black Pepper Parmesan Zabaglione

By á-174942

Ingredients

• 2 pounds medium asparagus - (30 to 34 spears)
• 6 extra large egg yolks
• 1 extra large egg
• 1/2 cup Vin Santo (or other dry fragrant wine)
• 3 tablespoons sweet butter room temperature
• 3 tablespoons heavy cream warmed slightly
• 1/4 cup freshly-grated parmesan cheese
• 1 tablespoon freshly-ground black pepper
• Salt to taste
• Fresh-cracked black pepper for garnish

Details

Servings 4

Preparation

Step 1

Wash asparagus and snap off stem ends with fingers. In a double boiler (large enough to hold asparagus in the water portion), combine yolks, egg and wine with whisk, stirring vigorously until frothy mixture forms. Remove egg mixture from heat and drop asparagus into bottom half of pan and cook 1 minute and 15 seconds.

Meanwhile, whisk butter, cream, Parmesan and black pepper into egg mixture and season with salt. Remove and drain asparagus and divide among four plates. Divide the sauce, sprinkle with fresh cracked pepper and serve.

This recipe yields 4 servings.